|
HS Code |
804363 |
| Product Name | Vinca Polysaccharide |
| Source | Vinca plant |
| Appearance | White to off-white powder |
| Solubility | Water-soluble |
| Molecular Weight | Variable, typically high |
| Purity | Greater than 90% |
| Storage Conditions | Keep in a cool, dry place away from light |
| Main Component | Polysaccharides extracted from Vinca |
| Cas Number | NA |
| Intended Use | Research and experimental use |
| Stability | Stable under recommended storage conditions |
| Odor | Odorless |
| Ph Value | Approximately neutral in solution |
As an accredited Vinca Polysaccharide factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging for Vinca Polysaccharide is a 100g sealed amber bottle with tamper-evident cap, labeled for laboratory use. |
| Shipping | **Shipping Description for Vinca Polysaccharide:** Vinca Polysaccharide is securely packaged in sealed, moisture-proof containers to preserve stability during transport. Shipped at ambient temperature unless otherwise specified. Standard lead time is 3-7 business days. Includes detailed labeling and safety documentation to ensure compliance with international chemical shipping regulations. |
| Storage | Vinca Polysaccharide should be stored in a tightly sealed container, protected from light, moisture, and heat. Keep it at a cool, dry place, ideally at 2-8°C (refrigerated conditions). Avoid exposure to air and direct sunlight. Proper labeling and segregation from incompatible substances are recommended to maintain stability and prevent contamination or degradation. |
Competitive Vinca Polysaccharide prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
